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The holidays are a special time of year for celebrations with friends and family. This holiday season we have released, exclusive to our Club Members, the 2011 Lumiere Noir, UMBRA Port, and 2012 Grand Reserve.
Citation preview
HOLIDAYS AT SUNSTONE STAY WINE SOIREEacute RELAXThe holidays are a special time of year for celebrations with friends and family This holiday season we have released exclusive to our Club Members the 2011 Lumiere Noir UMBRA Port and 2012 Grand Reserve With so many reasons to celebrate in the coming months we encourage you to share the Gift of Sunstone Come visit us in the Tasting Room or login to your account online at wwwsunstonewinerycom for more information on these very special wines gift sets we are offering for everyone on your list Holiday Happenings at the Winery and Villa as well as the other wines included in your December shipment
December Newsletter 2014
UPCOMING EVENTS
PRIVATE TASTING amp CHEESE PAIRING EXPERIENCES WITH BION RICEOur newest offering here at Sunstone the Villa Private Tastings are available on select Saturdays For more info click here
STAY amp TASTE VILLA PACKAGESWe are pleased to offer our 2 night ldquoTaste amp Stayrdquo package for select weekends each month An all-inclusive special rate which includes a 2 night stay at the Villa and entry for 2 to the PRIVATE TASTING amp PAIRING EXPERIENCE For more info click here
SAVE THE DATE FOR SBIFF January 27 - February 7 2015 As the official wine sponsor of the Santa Barbara International Film Festival please join us watching some of the best Independent Films of the year To purchase a film festival pass click here
SAVE THE DATE FOR JrsquoTAIME EROS amp BLEND IN LOVE PACKAGES 21314 - 21414 Stay tuned for Eros Release Weekend details For more info click here
PRICE $38 RE-ORDER PRICE $2660
2013 Viognier Santa Barbara County
CRAFTEDThe Viognier from Vernarsquos was picked at 252 brix and delivered by my friend
Chad Melville himself to Sunstone at 8am on October 7th 2013 Eight-tons
were lightly pressed to stainless steel tank as whole clusters producing about
1300 gallons The resulting juice was settled for three nights for natural
clarification After being racked from its solids the juice was inoculated with
GRE yeast and proceeded through a 7-day fermentation at low temperatures
Racked from its fermentation lees early on shortly after the completion of
fermentation the resulting 1233 gallons aged in 100 stainless steel for about
45 months
The Marsanne from Buttonwood was picked on the same day at 251 brix
26 tons were pressed to tank then transferred after settling to eight neutral
French oak barrels where the juice was inoculated with Rhone 4600 yeast
Three barrels were blended into the Vernarsquos Viognier lot after 45 months of
aging on March 18 2014
The Viognier from Sunstonersquos ldquoLindarsquosrdquo block was hand-picked on September
9th 2013 by Bion Rice and his eight-year-old son Mason and Jose Gomez
and Lupe Chavez at 266 brix Less than 1 ton was pressed to tank then
transferred after settling to 2 neutral French oak barrels where the juice was
inoculated with Rhone 4600 yeast One barrel was blended into the Vernarsquos
Viognier lot after 45 months of aging on March 18 2014The final blend was
cold stabilized sterile filtered and bottled on 33114
SENSORYExotic and powerful aromatics of lime blossoms white apricot violets
and dried coconut are highlighted by subtle white pepper vanilin oak and
banana creme pie A rich and viscous mouth-feel with a pleasantly crisp
palate this Viognier has a really long lasting finish of stone fruits white
pepper papaya caramelized brown sugar and honeydew melon
CELLARBest consumed in its youth to enjoy the freshness of the wine our 2013
Viognier will develop some length and additional body with a year or two
in bottle
GRAPES 80 Viognier Vernarsquos Vineyard Los Alamos SBC 6 Viognier Lindarsquos
Vineyard Sunstone Estate Santa Ynez Valley 14 Marsanne Buttonwood
Vineyard Santa Ynez Valley
WINE STATS385 cases produced 145 alcohol 347 pH RS 06 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYYou may refer to Lumiere Noir as a Meritage or Bordeaux Blend Meritage wines are
provocative red or white wines crafted solely from specific ldquonoblerdquo Bordeaux grape
varieties and are considered to be the very best wines of the vintage Meritage
pronounced like heritage first appeared in the late 1980s after a group of American
vintners joined forces to create a name for New World wines blended in the tradition
of Bordeaux The word was selected from more than 6000 entries in an international
contest Meritage combines ldquomeritrdquo reflecting the quality of the grapes with ldquoheritagerdquo
which recognizes the centuries-old tradition of blending long considered to be the
highest form of the winemakerrsquos art Meritage wines are growing in popularity and are
currently the second fastest growing wine category in the industry They are highly
regarded for their aging potential yet are completely approachable in their youth
Many Meritage wines have proprietary names in addition to or rather than Meritage
In order to obtain a license and use the term Meritage on a label a wine must meet
certain criteria
CRAFTEDThe first bottling of Lumiere Noir was produced from certified organically farmed
Merlot and Cabernet Franc grapes grown from our 20-year old organic Estate
vineyard During harvest the grapes were sorted lightly crushed de-stemmed
and pumped into open top fermentation bins After cold soaking the grapes were
inoculated with BDX and BM45 yeast and allowed to ferment and macerate for 10-
days on the skins to extract maximum color and flavor Following fermentation the
wines were racked to 10 new and 90 neutral French oak barrels After barrel aging
for 30-months the separate lots were blended to taste Approximately 70 of the lot
was bottled in January 2014 Then after an additional 4-months of barrel aging the
remaining 30 was enhanced with a 15 addition of 2012 Cabernet Franc thereby
adding a youthful mouthfeel with aging potential This heightened itrsquos fruit intensity
and balanced out a very well aged wine making it even more complex Only 150 cases
were bottled of in May 2014
SENSORYMocha blackberries black currant and dark plum are enveloped by all-spice
black cherry cobbler black tea and aged tobacco leaves with hints of bitter-sweet
dark chocolate cedar and caramel Framed by velvety tannins Lumiere Noir is
complex and balanced now but requires proper cellaring for at least one year to
reach its peak
CELLARWith proper cellaring the wine will reach its peak from 2015 through 2018
GRAPES100 Sunstone Estate Vineyard
58 2011 Merlot 27 2011 Cabernet Franc 15 2012 Cabernet Franc
WINE STATS Alc 1456 bull pH 372 bull TA 058 gL bull RS 028 gL
PRICE $65 MEMBER PRICE $4550
2011 Lumiere Noir Santa Ynez ValleyProduced exclusively for the Santa Barbara International Film Festival
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $38 MEMBER PRICE $2660
2012 Milestone Santa Ynez Valley
WHY MILESTONE Two reasons One we reached a milestone in 2012 our 20th anniversary
vintage Two this wine was named in honor of the founderrsquos legacy Miles
their first grandson
CRAFTEDThe 2012 Milestone is produced from certified organically farmed grapes
grown on our 20-year old Estate vineyard Farmed to California Certified
Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir Upon arrival at the winery the grapes were sorted
lightly crushed and de-stemmed before being pumped into an open top
fermentation tank After cold soaking the grapes were inoculated and
allowed to ferment for 10-days on the skins to extract maximum color and
flavor Following fermentation the wines were aged to French oak barrels
(14 new) for a secondary fermentation and aging After barrel aging for
24-months the separate lots were blended to to taste filtered and bottled to
329 cases in November 2014
SENSORYThe 2014 Milestone Merlot has aromas of blackberries black figs
baked plums and hints of cherries anise seed and ground mace
Flavorful blackberries roasted coffee bean pomegranate toasted
almonds tart cherry dark chocolate and light pepper grace the palate
along with medium tannin and a nice acid to balance
CELLARWith proper cellaring we anticipate the 2012 Milestone will reach its
peak drinking from 2015 through 2018
GRAPES 100 Sunstone Estate Vineyard
92 Merlot 8 2013 Cabernet Franc Block D
WINE CHEMISTRY Alc 147 bull pH 383 bull TA 051 gL bull RS 025 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $150 MEMBER PRICE $105(2 bottle maximum per membership)
2012 Grand Reserve Santa Ynez Valley
CRAFTEDThe 2012 Grand Reserve is produced from certified organically farmed
grapes grown on our 20-year old Estate vineyard Farmed to California
Certified Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir
During harvest the grapes were sorted lightly crushed and de-stemmed
and pumped into open top fermentation bins After cold soaking for two
days the grapes were inoculated with BDX yeast and allowed to ferment
and macerate for 11-days on the skins to extract maximum color and flavor
Following fermentation the wines were racked to 100 new French oak
barrels After barrel aging for 21-months the separate lots were blended to
to taste and racked back to just two new French oak barrels in September of
2014 The wine was bottled on November 20 2014 to only 46 cases
SENSORYAt the core the 2012 Grand Reserve delivers concentrated fruit
aromatics of dark plum dried cranberries and cassis fused
inextricably together with petrichor wethot stones dried herbs and
sweet tobacco and smoky oak Dark cherry compote and raspberry
coulis flavors evolve into vanillin French oak and finish with black tea
bitter-sweet cocoa and anise Powerful complex and balanced this
wine has a superb mouth feel of medium tannin and acidity
CELLARWith proper cellaring the 2012 Grand Reserve should be opened from
2015 through 2018 for those who appreciate youthful fruit-forward
wines and 2018-2020 for those who prefer aged complexity and a
softer palate
GRAPES 100 Sunstone Estate Vineyard
95 Cabernet Sauvignon Block G 5 Merlot Block D
WINE CHEMISTRY Alc 147 bull pH 372 bull TA 056 gL bull RS 02 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYSunstonersquos third foray into the realm of port wines brings us UMBRA a Solera-style blend of Tempranillo
Syrah Grenache Touriga Nacional and Sousa from five vintages thatrsquos sure to please those who love this
world renowned style of fortified wine And for any of those who havenrsquot yet converted this one very well
might change your mind
The story behind Port wine is a fascinating one as it was born out of necessity but now exists purely
because it tastes hellip well fantastic In the late 17th century strained ties between Britain and France led to
increased trade tariffs that made wines from France then Britainrsquos main supplier increasingly expensive
for British wine drinkers With no relief in sight and the option of living without wine simply not one worth
considering British wine merchants began looking elsewhere for their nectar of the gods Inevitably their
quest led them to Portugal but the increase in distance also meant an increase in the risk that the wine
would spoil before it ever made it to Britainrsquos shores In order to help these wines make the voyage the
merchants began adding pure grape spirits aka brandy which acted as a preservative by raising the
winesrsquo alcohol level (hence the term ldquofortified winesrdquo)
Though in the beginning they only added small amounts a particularly great vintage in the early 1800s
produced extremely ripe grapes with high levels of sugar thus the resulting fortified wines were also
sweeter than normal that year Once these wines made it to Britain merchants couldnrsquot keep them on the
shelves and violagrave a star was born Shippers realized that by adding the brandy to the wine while it was only
midway through the fermentation process they could kill the yeasts stop fermentation in its tracks and
thereby re-create this sweeter-style wine year after year Using this technique winemakers today continue
to create deliciously complex wines with all of the sophistication of a fine table wine coupled with the
irresistibly sweet opulence of a dessert wine
Port has the wonderful ability to repeatedly burst on the palate with delicious fruit and spice flavors
and the halted fermentation means the natural residual sugar in the wine is left to accentuate those flavors and make them even more
pronounced (and hard to forget) Port can be made with cheap grapes and still be quite drinkable but when its crafted withan eye on
quality and small-lot hands-on winemaking you end up with a jewel like this A blend of vintage ports from both 2005-2013 UMBRA has
the softer more delicate nuances of an older Port while also showing off a youthful bright spark that modern Port drinkers love
SENSORYUMBRA has all the hallmarks of a great Port which are no different than the hallmarks of a great table winemdashimpeccable balance
sophisticated mouthfeel ripe tannins and flavors that not only make you keep coming back for more but also leave you thinking about
the wine long after the last sip is gone This beauty also has everything it needs to stand the test of time The 95 residual sugar and
195 alcohol level and well-balanced acid will give the winersquos other elements the perfect stage to slowly evolve for those who are
patient Itrsquos wonderful right now too though so picking up extra bottles now will afford the opportunity to watch it transform over the
years An old (but continuing) British tradition is for parents to buy a huge lot of vintage Port the year their child is born and then cellar
it for them until they are old enough to drink (and yes many Ports really can age that long in fact many decades longer)
As far as food goes Port is all about indulgence and it can function as an aperitif or dessert wine it doesnrsquot matter In northern Portugal
they pretty much drink it whenever they feel like it so by all means imbibe when the mood strikes If yoursquore leaning towards dessert try
it with any chocolate dish especially dark chocolate like the unimpeded beauty of a flourless chocolate cake When yoursquore leaning in the
aperitif direction or if your palate craves cheese for dessert rather than chocolate pungent salty cheeses play beautifully against the
fruity sweetness of a Port like UMBRA For blue cheese fans out there this wine may become your new best friend Few if any wines can
stand up to blue cheeses but Port is the exception it doesnrsquot just stand up to it it shines in its company They are remarkably delicious
together and indeed the blue cheeseport combination is one of the classic pairings in the food and wine world
GRAPES36 2005+2006 Tempranillo Laetitia Vineyard Arroyo Grande SLO 18 2007 Syrah Sunstone Estate Vineyard SYV
9 2009 Touriga Nacional Pomar Junction Vineyard Templeton 9 2009 Sousa Pomar Junction Vineyard Templeton 14 2013
Tempranillo Bella Cavalli Vineyard SYV 14 2013 Grenache Bella Cavalli Vineyard SYV
WINE CHEMISTRY Alc 199 bull pH 387 bull TA 047 gL bull RS 95 gL bull 160 cases produced
PRICE $50 MEMBER PRICE $35
UMBRA Port
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
PRICE $38 RE-ORDER PRICE $2660
2013 Viognier Santa Barbara County
CRAFTEDThe Viognier from Vernarsquos was picked at 252 brix and delivered by my friend
Chad Melville himself to Sunstone at 8am on October 7th 2013 Eight-tons
were lightly pressed to stainless steel tank as whole clusters producing about
1300 gallons The resulting juice was settled for three nights for natural
clarification After being racked from its solids the juice was inoculated with
GRE yeast and proceeded through a 7-day fermentation at low temperatures
Racked from its fermentation lees early on shortly after the completion of
fermentation the resulting 1233 gallons aged in 100 stainless steel for about
45 months
The Marsanne from Buttonwood was picked on the same day at 251 brix
26 tons were pressed to tank then transferred after settling to eight neutral
French oak barrels where the juice was inoculated with Rhone 4600 yeast
Three barrels were blended into the Vernarsquos Viognier lot after 45 months of
aging on March 18 2014
The Viognier from Sunstonersquos ldquoLindarsquosrdquo block was hand-picked on September
9th 2013 by Bion Rice and his eight-year-old son Mason and Jose Gomez
and Lupe Chavez at 266 brix Less than 1 ton was pressed to tank then
transferred after settling to 2 neutral French oak barrels where the juice was
inoculated with Rhone 4600 yeast One barrel was blended into the Vernarsquos
Viognier lot after 45 months of aging on March 18 2014The final blend was
cold stabilized sterile filtered and bottled on 33114
SENSORYExotic and powerful aromatics of lime blossoms white apricot violets
and dried coconut are highlighted by subtle white pepper vanilin oak and
banana creme pie A rich and viscous mouth-feel with a pleasantly crisp
palate this Viognier has a really long lasting finish of stone fruits white
pepper papaya caramelized brown sugar and honeydew melon
CELLARBest consumed in its youth to enjoy the freshness of the wine our 2013
Viognier will develop some length and additional body with a year or two
in bottle
GRAPES 80 Viognier Vernarsquos Vineyard Los Alamos SBC 6 Viognier Lindarsquos
Vineyard Sunstone Estate Santa Ynez Valley 14 Marsanne Buttonwood
Vineyard Santa Ynez Valley
WINE STATS385 cases produced 145 alcohol 347 pH RS 06 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYYou may refer to Lumiere Noir as a Meritage or Bordeaux Blend Meritage wines are
provocative red or white wines crafted solely from specific ldquonoblerdquo Bordeaux grape
varieties and are considered to be the very best wines of the vintage Meritage
pronounced like heritage first appeared in the late 1980s after a group of American
vintners joined forces to create a name for New World wines blended in the tradition
of Bordeaux The word was selected from more than 6000 entries in an international
contest Meritage combines ldquomeritrdquo reflecting the quality of the grapes with ldquoheritagerdquo
which recognizes the centuries-old tradition of blending long considered to be the
highest form of the winemakerrsquos art Meritage wines are growing in popularity and are
currently the second fastest growing wine category in the industry They are highly
regarded for their aging potential yet are completely approachable in their youth
Many Meritage wines have proprietary names in addition to or rather than Meritage
In order to obtain a license and use the term Meritage on a label a wine must meet
certain criteria
CRAFTEDThe first bottling of Lumiere Noir was produced from certified organically farmed
Merlot and Cabernet Franc grapes grown from our 20-year old organic Estate
vineyard During harvest the grapes were sorted lightly crushed de-stemmed
and pumped into open top fermentation bins After cold soaking the grapes were
inoculated with BDX and BM45 yeast and allowed to ferment and macerate for 10-
days on the skins to extract maximum color and flavor Following fermentation the
wines were racked to 10 new and 90 neutral French oak barrels After barrel aging
for 30-months the separate lots were blended to taste Approximately 70 of the lot
was bottled in January 2014 Then after an additional 4-months of barrel aging the
remaining 30 was enhanced with a 15 addition of 2012 Cabernet Franc thereby
adding a youthful mouthfeel with aging potential This heightened itrsquos fruit intensity
and balanced out a very well aged wine making it even more complex Only 150 cases
were bottled of in May 2014
SENSORYMocha blackberries black currant and dark plum are enveloped by all-spice
black cherry cobbler black tea and aged tobacco leaves with hints of bitter-sweet
dark chocolate cedar and caramel Framed by velvety tannins Lumiere Noir is
complex and balanced now but requires proper cellaring for at least one year to
reach its peak
CELLARWith proper cellaring the wine will reach its peak from 2015 through 2018
GRAPES100 Sunstone Estate Vineyard
58 2011 Merlot 27 2011 Cabernet Franc 15 2012 Cabernet Franc
WINE STATS Alc 1456 bull pH 372 bull TA 058 gL bull RS 028 gL
PRICE $65 MEMBER PRICE $4550
2011 Lumiere Noir Santa Ynez ValleyProduced exclusively for the Santa Barbara International Film Festival
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $38 MEMBER PRICE $2660
2012 Milestone Santa Ynez Valley
WHY MILESTONE Two reasons One we reached a milestone in 2012 our 20th anniversary
vintage Two this wine was named in honor of the founderrsquos legacy Miles
their first grandson
CRAFTEDThe 2012 Milestone is produced from certified organically farmed grapes
grown on our 20-year old Estate vineyard Farmed to California Certified
Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir Upon arrival at the winery the grapes were sorted
lightly crushed and de-stemmed before being pumped into an open top
fermentation tank After cold soaking the grapes were inoculated and
allowed to ferment for 10-days on the skins to extract maximum color and
flavor Following fermentation the wines were aged to French oak barrels
(14 new) for a secondary fermentation and aging After barrel aging for
24-months the separate lots were blended to to taste filtered and bottled to
329 cases in November 2014
SENSORYThe 2014 Milestone Merlot has aromas of blackberries black figs
baked plums and hints of cherries anise seed and ground mace
Flavorful blackberries roasted coffee bean pomegranate toasted
almonds tart cherry dark chocolate and light pepper grace the palate
along with medium tannin and a nice acid to balance
CELLARWith proper cellaring we anticipate the 2012 Milestone will reach its
peak drinking from 2015 through 2018
GRAPES 100 Sunstone Estate Vineyard
92 Merlot 8 2013 Cabernet Franc Block D
WINE CHEMISTRY Alc 147 bull pH 383 bull TA 051 gL bull RS 025 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $150 MEMBER PRICE $105(2 bottle maximum per membership)
2012 Grand Reserve Santa Ynez Valley
CRAFTEDThe 2012 Grand Reserve is produced from certified organically farmed
grapes grown on our 20-year old Estate vineyard Farmed to California
Certified Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir
During harvest the grapes were sorted lightly crushed and de-stemmed
and pumped into open top fermentation bins After cold soaking for two
days the grapes were inoculated with BDX yeast and allowed to ferment
and macerate for 11-days on the skins to extract maximum color and flavor
Following fermentation the wines were racked to 100 new French oak
barrels After barrel aging for 21-months the separate lots were blended to
to taste and racked back to just two new French oak barrels in September of
2014 The wine was bottled on November 20 2014 to only 46 cases
SENSORYAt the core the 2012 Grand Reserve delivers concentrated fruit
aromatics of dark plum dried cranberries and cassis fused
inextricably together with petrichor wethot stones dried herbs and
sweet tobacco and smoky oak Dark cherry compote and raspberry
coulis flavors evolve into vanillin French oak and finish with black tea
bitter-sweet cocoa and anise Powerful complex and balanced this
wine has a superb mouth feel of medium tannin and acidity
CELLARWith proper cellaring the 2012 Grand Reserve should be opened from
2015 through 2018 for those who appreciate youthful fruit-forward
wines and 2018-2020 for those who prefer aged complexity and a
softer palate
GRAPES 100 Sunstone Estate Vineyard
95 Cabernet Sauvignon Block G 5 Merlot Block D
WINE CHEMISTRY Alc 147 bull pH 372 bull TA 056 gL bull RS 02 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYSunstonersquos third foray into the realm of port wines brings us UMBRA a Solera-style blend of Tempranillo
Syrah Grenache Touriga Nacional and Sousa from five vintages thatrsquos sure to please those who love this
world renowned style of fortified wine And for any of those who havenrsquot yet converted this one very well
might change your mind
The story behind Port wine is a fascinating one as it was born out of necessity but now exists purely
because it tastes hellip well fantastic In the late 17th century strained ties between Britain and France led to
increased trade tariffs that made wines from France then Britainrsquos main supplier increasingly expensive
for British wine drinkers With no relief in sight and the option of living without wine simply not one worth
considering British wine merchants began looking elsewhere for their nectar of the gods Inevitably their
quest led them to Portugal but the increase in distance also meant an increase in the risk that the wine
would spoil before it ever made it to Britainrsquos shores In order to help these wines make the voyage the
merchants began adding pure grape spirits aka brandy which acted as a preservative by raising the
winesrsquo alcohol level (hence the term ldquofortified winesrdquo)
Though in the beginning they only added small amounts a particularly great vintage in the early 1800s
produced extremely ripe grapes with high levels of sugar thus the resulting fortified wines were also
sweeter than normal that year Once these wines made it to Britain merchants couldnrsquot keep them on the
shelves and violagrave a star was born Shippers realized that by adding the brandy to the wine while it was only
midway through the fermentation process they could kill the yeasts stop fermentation in its tracks and
thereby re-create this sweeter-style wine year after year Using this technique winemakers today continue
to create deliciously complex wines with all of the sophistication of a fine table wine coupled with the
irresistibly sweet opulence of a dessert wine
Port has the wonderful ability to repeatedly burst on the palate with delicious fruit and spice flavors
and the halted fermentation means the natural residual sugar in the wine is left to accentuate those flavors and make them even more
pronounced (and hard to forget) Port can be made with cheap grapes and still be quite drinkable but when its crafted withan eye on
quality and small-lot hands-on winemaking you end up with a jewel like this A blend of vintage ports from both 2005-2013 UMBRA has
the softer more delicate nuances of an older Port while also showing off a youthful bright spark that modern Port drinkers love
SENSORYUMBRA has all the hallmarks of a great Port which are no different than the hallmarks of a great table winemdashimpeccable balance
sophisticated mouthfeel ripe tannins and flavors that not only make you keep coming back for more but also leave you thinking about
the wine long after the last sip is gone This beauty also has everything it needs to stand the test of time The 95 residual sugar and
195 alcohol level and well-balanced acid will give the winersquos other elements the perfect stage to slowly evolve for those who are
patient Itrsquos wonderful right now too though so picking up extra bottles now will afford the opportunity to watch it transform over the
years An old (but continuing) British tradition is for parents to buy a huge lot of vintage Port the year their child is born and then cellar
it for them until they are old enough to drink (and yes many Ports really can age that long in fact many decades longer)
As far as food goes Port is all about indulgence and it can function as an aperitif or dessert wine it doesnrsquot matter In northern Portugal
they pretty much drink it whenever they feel like it so by all means imbibe when the mood strikes If yoursquore leaning towards dessert try
it with any chocolate dish especially dark chocolate like the unimpeded beauty of a flourless chocolate cake When yoursquore leaning in the
aperitif direction or if your palate craves cheese for dessert rather than chocolate pungent salty cheeses play beautifully against the
fruity sweetness of a Port like UMBRA For blue cheese fans out there this wine may become your new best friend Few if any wines can
stand up to blue cheeses but Port is the exception it doesnrsquot just stand up to it it shines in its company They are remarkably delicious
together and indeed the blue cheeseport combination is one of the classic pairings in the food and wine world
GRAPES36 2005+2006 Tempranillo Laetitia Vineyard Arroyo Grande SLO 18 2007 Syrah Sunstone Estate Vineyard SYV
9 2009 Touriga Nacional Pomar Junction Vineyard Templeton 9 2009 Sousa Pomar Junction Vineyard Templeton 14 2013
Tempranillo Bella Cavalli Vineyard SYV 14 2013 Grenache Bella Cavalli Vineyard SYV
WINE CHEMISTRY Alc 199 bull pH 387 bull TA 047 gL bull RS 95 gL bull 160 cases produced
PRICE $50 MEMBER PRICE $35
UMBRA Port
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
NOTEWORTHYYou may refer to Lumiere Noir as a Meritage or Bordeaux Blend Meritage wines are
provocative red or white wines crafted solely from specific ldquonoblerdquo Bordeaux grape
varieties and are considered to be the very best wines of the vintage Meritage
pronounced like heritage first appeared in the late 1980s after a group of American
vintners joined forces to create a name for New World wines blended in the tradition
of Bordeaux The word was selected from more than 6000 entries in an international
contest Meritage combines ldquomeritrdquo reflecting the quality of the grapes with ldquoheritagerdquo
which recognizes the centuries-old tradition of blending long considered to be the
highest form of the winemakerrsquos art Meritage wines are growing in popularity and are
currently the second fastest growing wine category in the industry They are highly
regarded for their aging potential yet are completely approachable in their youth
Many Meritage wines have proprietary names in addition to or rather than Meritage
In order to obtain a license and use the term Meritage on a label a wine must meet
certain criteria
CRAFTEDThe first bottling of Lumiere Noir was produced from certified organically farmed
Merlot and Cabernet Franc grapes grown from our 20-year old organic Estate
vineyard During harvest the grapes were sorted lightly crushed de-stemmed
and pumped into open top fermentation bins After cold soaking the grapes were
inoculated with BDX and BM45 yeast and allowed to ferment and macerate for 10-
days on the skins to extract maximum color and flavor Following fermentation the
wines were racked to 10 new and 90 neutral French oak barrels After barrel aging
for 30-months the separate lots were blended to taste Approximately 70 of the lot
was bottled in January 2014 Then after an additional 4-months of barrel aging the
remaining 30 was enhanced with a 15 addition of 2012 Cabernet Franc thereby
adding a youthful mouthfeel with aging potential This heightened itrsquos fruit intensity
and balanced out a very well aged wine making it even more complex Only 150 cases
were bottled of in May 2014
SENSORYMocha blackberries black currant and dark plum are enveloped by all-spice
black cherry cobbler black tea and aged tobacco leaves with hints of bitter-sweet
dark chocolate cedar and caramel Framed by velvety tannins Lumiere Noir is
complex and balanced now but requires proper cellaring for at least one year to
reach its peak
CELLARWith proper cellaring the wine will reach its peak from 2015 through 2018
GRAPES100 Sunstone Estate Vineyard
58 2011 Merlot 27 2011 Cabernet Franc 15 2012 Cabernet Franc
WINE STATS Alc 1456 bull pH 372 bull TA 058 gL bull RS 028 gL
PRICE $65 MEMBER PRICE $4550
2011 Lumiere Noir Santa Ynez ValleyProduced exclusively for the Santa Barbara International Film Festival
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $38 MEMBER PRICE $2660
2012 Milestone Santa Ynez Valley
WHY MILESTONE Two reasons One we reached a milestone in 2012 our 20th anniversary
vintage Two this wine was named in honor of the founderrsquos legacy Miles
their first grandson
CRAFTEDThe 2012 Milestone is produced from certified organically farmed grapes
grown on our 20-year old Estate vineyard Farmed to California Certified
Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir Upon arrival at the winery the grapes were sorted
lightly crushed and de-stemmed before being pumped into an open top
fermentation tank After cold soaking the grapes were inoculated and
allowed to ferment for 10-days on the skins to extract maximum color and
flavor Following fermentation the wines were aged to French oak barrels
(14 new) for a secondary fermentation and aging After barrel aging for
24-months the separate lots were blended to to taste filtered and bottled to
329 cases in November 2014
SENSORYThe 2014 Milestone Merlot has aromas of blackberries black figs
baked plums and hints of cherries anise seed and ground mace
Flavorful blackberries roasted coffee bean pomegranate toasted
almonds tart cherry dark chocolate and light pepper grace the palate
along with medium tannin and a nice acid to balance
CELLARWith proper cellaring we anticipate the 2012 Milestone will reach its
peak drinking from 2015 through 2018
GRAPES 100 Sunstone Estate Vineyard
92 Merlot 8 2013 Cabernet Franc Block D
WINE CHEMISTRY Alc 147 bull pH 383 bull TA 051 gL bull RS 025 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $150 MEMBER PRICE $105(2 bottle maximum per membership)
2012 Grand Reserve Santa Ynez Valley
CRAFTEDThe 2012 Grand Reserve is produced from certified organically farmed
grapes grown on our 20-year old Estate vineyard Farmed to California
Certified Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir
During harvest the grapes were sorted lightly crushed and de-stemmed
and pumped into open top fermentation bins After cold soaking for two
days the grapes were inoculated with BDX yeast and allowed to ferment
and macerate for 11-days on the skins to extract maximum color and flavor
Following fermentation the wines were racked to 100 new French oak
barrels After barrel aging for 21-months the separate lots were blended to
to taste and racked back to just two new French oak barrels in September of
2014 The wine was bottled on November 20 2014 to only 46 cases
SENSORYAt the core the 2012 Grand Reserve delivers concentrated fruit
aromatics of dark plum dried cranberries and cassis fused
inextricably together with petrichor wethot stones dried herbs and
sweet tobacco and smoky oak Dark cherry compote and raspberry
coulis flavors evolve into vanillin French oak and finish with black tea
bitter-sweet cocoa and anise Powerful complex and balanced this
wine has a superb mouth feel of medium tannin and acidity
CELLARWith proper cellaring the 2012 Grand Reserve should be opened from
2015 through 2018 for those who appreciate youthful fruit-forward
wines and 2018-2020 for those who prefer aged complexity and a
softer palate
GRAPES 100 Sunstone Estate Vineyard
95 Cabernet Sauvignon Block G 5 Merlot Block D
WINE CHEMISTRY Alc 147 bull pH 372 bull TA 056 gL bull RS 02 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYSunstonersquos third foray into the realm of port wines brings us UMBRA a Solera-style blend of Tempranillo
Syrah Grenache Touriga Nacional and Sousa from five vintages thatrsquos sure to please those who love this
world renowned style of fortified wine And for any of those who havenrsquot yet converted this one very well
might change your mind
The story behind Port wine is a fascinating one as it was born out of necessity but now exists purely
because it tastes hellip well fantastic In the late 17th century strained ties between Britain and France led to
increased trade tariffs that made wines from France then Britainrsquos main supplier increasingly expensive
for British wine drinkers With no relief in sight and the option of living without wine simply not one worth
considering British wine merchants began looking elsewhere for their nectar of the gods Inevitably their
quest led them to Portugal but the increase in distance also meant an increase in the risk that the wine
would spoil before it ever made it to Britainrsquos shores In order to help these wines make the voyage the
merchants began adding pure grape spirits aka brandy which acted as a preservative by raising the
winesrsquo alcohol level (hence the term ldquofortified winesrdquo)
Though in the beginning they only added small amounts a particularly great vintage in the early 1800s
produced extremely ripe grapes with high levels of sugar thus the resulting fortified wines were also
sweeter than normal that year Once these wines made it to Britain merchants couldnrsquot keep them on the
shelves and violagrave a star was born Shippers realized that by adding the brandy to the wine while it was only
midway through the fermentation process they could kill the yeasts stop fermentation in its tracks and
thereby re-create this sweeter-style wine year after year Using this technique winemakers today continue
to create deliciously complex wines with all of the sophistication of a fine table wine coupled with the
irresistibly sweet opulence of a dessert wine
Port has the wonderful ability to repeatedly burst on the palate with delicious fruit and spice flavors
and the halted fermentation means the natural residual sugar in the wine is left to accentuate those flavors and make them even more
pronounced (and hard to forget) Port can be made with cheap grapes and still be quite drinkable but when its crafted withan eye on
quality and small-lot hands-on winemaking you end up with a jewel like this A blend of vintage ports from both 2005-2013 UMBRA has
the softer more delicate nuances of an older Port while also showing off a youthful bright spark that modern Port drinkers love
SENSORYUMBRA has all the hallmarks of a great Port which are no different than the hallmarks of a great table winemdashimpeccable balance
sophisticated mouthfeel ripe tannins and flavors that not only make you keep coming back for more but also leave you thinking about
the wine long after the last sip is gone This beauty also has everything it needs to stand the test of time The 95 residual sugar and
195 alcohol level and well-balanced acid will give the winersquos other elements the perfect stage to slowly evolve for those who are
patient Itrsquos wonderful right now too though so picking up extra bottles now will afford the opportunity to watch it transform over the
years An old (but continuing) British tradition is for parents to buy a huge lot of vintage Port the year their child is born and then cellar
it for them until they are old enough to drink (and yes many Ports really can age that long in fact many decades longer)
As far as food goes Port is all about indulgence and it can function as an aperitif or dessert wine it doesnrsquot matter In northern Portugal
they pretty much drink it whenever they feel like it so by all means imbibe when the mood strikes If yoursquore leaning towards dessert try
it with any chocolate dish especially dark chocolate like the unimpeded beauty of a flourless chocolate cake When yoursquore leaning in the
aperitif direction or if your palate craves cheese for dessert rather than chocolate pungent salty cheeses play beautifully against the
fruity sweetness of a Port like UMBRA For blue cheese fans out there this wine may become your new best friend Few if any wines can
stand up to blue cheeses but Port is the exception it doesnrsquot just stand up to it it shines in its company They are remarkably delicious
together and indeed the blue cheeseport combination is one of the classic pairings in the food and wine world
GRAPES36 2005+2006 Tempranillo Laetitia Vineyard Arroyo Grande SLO 18 2007 Syrah Sunstone Estate Vineyard SYV
9 2009 Touriga Nacional Pomar Junction Vineyard Templeton 9 2009 Sousa Pomar Junction Vineyard Templeton 14 2013
Tempranillo Bella Cavalli Vineyard SYV 14 2013 Grenache Bella Cavalli Vineyard SYV
WINE CHEMISTRY Alc 199 bull pH 387 bull TA 047 gL bull RS 95 gL bull 160 cases produced
PRICE $50 MEMBER PRICE $35
UMBRA Port
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
PRICE $38 MEMBER PRICE $2660
2012 Milestone Santa Ynez Valley
WHY MILESTONE Two reasons One we reached a milestone in 2012 our 20th anniversary
vintage Two this wine was named in honor of the founderrsquos legacy Miles
their first grandson
CRAFTEDThe 2012 Milestone is produced from certified organically farmed grapes
grown on our 20-year old Estate vineyard Farmed to California Certified
Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir Upon arrival at the winery the grapes were sorted
lightly crushed and de-stemmed before being pumped into an open top
fermentation tank After cold soaking the grapes were inoculated and
allowed to ferment for 10-days on the skins to extract maximum color and
flavor Following fermentation the wines were aged to French oak barrels
(14 new) for a secondary fermentation and aging After barrel aging for
24-months the separate lots were blended to to taste filtered and bottled to
329 cases in November 2014
SENSORYThe 2014 Milestone Merlot has aromas of blackberries black figs
baked plums and hints of cherries anise seed and ground mace
Flavorful blackberries roasted coffee bean pomegranate toasted
almonds tart cherry dark chocolate and light pepper grace the palate
along with medium tannin and a nice acid to balance
CELLARWith proper cellaring we anticipate the 2012 Milestone will reach its
peak drinking from 2015 through 2018
GRAPES 100 Sunstone Estate Vineyard
92 Merlot 8 2013 Cabernet Franc Block D
WINE CHEMISTRY Alc 147 bull pH 383 bull TA 051 gL bull RS 025 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
PRICE $150 MEMBER PRICE $105(2 bottle maximum per membership)
2012 Grand Reserve Santa Ynez Valley
CRAFTEDThe 2012 Grand Reserve is produced from certified organically farmed
grapes grown on our 20-year old Estate vineyard Farmed to California
Certified Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir
During harvest the grapes were sorted lightly crushed and de-stemmed
and pumped into open top fermentation bins After cold soaking for two
days the grapes were inoculated with BDX yeast and allowed to ferment
and macerate for 11-days on the skins to extract maximum color and flavor
Following fermentation the wines were racked to 100 new French oak
barrels After barrel aging for 21-months the separate lots were blended to
to taste and racked back to just two new French oak barrels in September of
2014 The wine was bottled on November 20 2014 to only 46 cases
SENSORYAt the core the 2012 Grand Reserve delivers concentrated fruit
aromatics of dark plum dried cranberries and cassis fused
inextricably together with petrichor wethot stones dried herbs and
sweet tobacco and smoky oak Dark cherry compote and raspberry
coulis flavors evolve into vanillin French oak and finish with black tea
bitter-sweet cocoa and anise Powerful complex and balanced this
wine has a superb mouth feel of medium tannin and acidity
CELLARWith proper cellaring the 2012 Grand Reserve should be opened from
2015 through 2018 for those who appreciate youthful fruit-forward
wines and 2018-2020 for those who prefer aged complexity and a
softer palate
GRAPES 100 Sunstone Estate Vineyard
95 Cabernet Sauvignon Block G 5 Merlot Block D
WINE CHEMISTRY Alc 147 bull pH 372 bull TA 056 gL bull RS 02 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYSunstonersquos third foray into the realm of port wines brings us UMBRA a Solera-style blend of Tempranillo
Syrah Grenache Touriga Nacional and Sousa from five vintages thatrsquos sure to please those who love this
world renowned style of fortified wine And for any of those who havenrsquot yet converted this one very well
might change your mind
The story behind Port wine is a fascinating one as it was born out of necessity but now exists purely
because it tastes hellip well fantastic In the late 17th century strained ties between Britain and France led to
increased trade tariffs that made wines from France then Britainrsquos main supplier increasingly expensive
for British wine drinkers With no relief in sight and the option of living without wine simply not one worth
considering British wine merchants began looking elsewhere for their nectar of the gods Inevitably their
quest led them to Portugal but the increase in distance also meant an increase in the risk that the wine
would spoil before it ever made it to Britainrsquos shores In order to help these wines make the voyage the
merchants began adding pure grape spirits aka brandy which acted as a preservative by raising the
winesrsquo alcohol level (hence the term ldquofortified winesrdquo)
Though in the beginning they only added small amounts a particularly great vintage in the early 1800s
produced extremely ripe grapes with high levels of sugar thus the resulting fortified wines were also
sweeter than normal that year Once these wines made it to Britain merchants couldnrsquot keep them on the
shelves and violagrave a star was born Shippers realized that by adding the brandy to the wine while it was only
midway through the fermentation process they could kill the yeasts stop fermentation in its tracks and
thereby re-create this sweeter-style wine year after year Using this technique winemakers today continue
to create deliciously complex wines with all of the sophistication of a fine table wine coupled with the
irresistibly sweet opulence of a dessert wine
Port has the wonderful ability to repeatedly burst on the palate with delicious fruit and spice flavors
and the halted fermentation means the natural residual sugar in the wine is left to accentuate those flavors and make them even more
pronounced (and hard to forget) Port can be made with cheap grapes and still be quite drinkable but when its crafted withan eye on
quality and small-lot hands-on winemaking you end up with a jewel like this A blend of vintage ports from both 2005-2013 UMBRA has
the softer more delicate nuances of an older Port while also showing off a youthful bright spark that modern Port drinkers love
SENSORYUMBRA has all the hallmarks of a great Port which are no different than the hallmarks of a great table winemdashimpeccable balance
sophisticated mouthfeel ripe tannins and flavors that not only make you keep coming back for more but also leave you thinking about
the wine long after the last sip is gone This beauty also has everything it needs to stand the test of time The 95 residual sugar and
195 alcohol level and well-balanced acid will give the winersquos other elements the perfect stage to slowly evolve for those who are
patient Itrsquos wonderful right now too though so picking up extra bottles now will afford the opportunity to watch it transform over the
years An old (but continuing) British tradition is for parents to buy a huge lot of vintage Port the year their child is born and then cellar
it for them until they are old enough to drink (and yes many Ports really can age that long in fact many decades longer)
As far as food goes Port is all about indulgence and it can function as an aperitif or dessert wine it doesnrsquot matter In northern Portugal
they pretty much drink it whenever they feel like it so by all means imbibe when the mood strikes If yoursquore leaning towards dessert try
it with any chocolate dish especially dark chocolate like the unimpeded beauty of a flourless chocolate cake When yoursquore leaning in the
aperitif direction or if your palate craves cheese for dessert rather than chocolate pungent salty cheeses play beautifully against the
fruity sweetness of a Port like UMBRA For blue cheese fans out there this wine may become your new best friend Few if any wines can
stand up to blue cheeses but Port is the exception it doesnrsquot just stand up to it it shines in its company They are remarkably delicious
together and indeed the blue cheeseport combination is one of the classic pairings in the food and wine world
GRAPES36 2005+2006 Tempranillo Laetitia Vineyard Arroyo Grande SLO 18 2007 Syrah Sunstone Estate Vineyard SYV
9 2009 Touriga Nacional Pomar Junction Vineyard Templeton 9 2009 Sousa Pomar Junction Vineyard Templeton 14 2013
Tempranillo Bella Cavalli Vineyard SYV 14 2013 Grenache Bella Cavalli Vineyard SYV
WINE CHEMISTRY Alc 199 bull pH 387 bull TA 047 gL bull RS 95 gL bull 160 cases produced
PRICE $50 MEMBER PRICE $35
UMBRA Port
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
PRICE $150 MEMBER PRICE $105(2 bottle maximum per membership)
2012 Grand Reserve Santa Ynez Valley
CRAFTEDThe 2012 Grand Reserve is produced from certified organically farmed
grapes grown on our 20-year old Estate vineyard Farmed to California
Certified Organic Farmer (CCOF) specifications Sunstone Estate vineyards
produces ultra-premium quality wines with distinct varietal character thanks
to the sitersquos unique terroir
During harvest the grapes were sorted lightly crushed and de-stemmed
and pumped into open top fermentation bins After cold soaking for two
days the grapes were inoculated with BDX yeast and allowed to ferment
and macerate for 11-days on the skins to extract maximum color and flavor
Following fermentation the wines were racked to 100 new French oak
barrels After barrel aging for 21-months the separate lots were blended to
to taste and racked back to just two new French oak barrels in September of
2014 The wine was bottled on November 20 2014 to only 46 cases
SENSORYAt the core the 2012 Grand Reserve delivers concentrated fruit
aromatics of dark plum dried cranberries and cassis fused
inextricably together with petrichor wethot stones dried herbs and
sweet tobacco and smoky oak Dark cherry compote and raspberry
coulis flavors evolve into vanillin French oak and finish with black tea
bitter-sweet cocoa and anise Powerful complex and balanced this
wine has a superb mouth feel of medium tannin and acidity
CELLARWith proper cellaring the 2012 Grand Reserve should be opened from
2015 through 2018 for those who appreciate youthful fruit-forward
wines and 2018-2020 for those who prefer aged complexity and a
softer palate
GRAPES 100 Sunstone Estate Vineyard
95 Cabernet Sauvignon Block G 5 Merlot Block D
WINE CHEMISTRY Alc 147 bull pH 372 bull TA 056 gL bull RS 02 gL
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
NOTEWORTHYSunstonersquos third foray into the realm of port wines brings us UMBRA a Solera-style blend of Tempranillo
Syrah Grenache Touriga Nacional and Sousa from five vintages thatrsquos sure to please those who love this
world renowned style of fortified wine And for any of those who havenrsquot yet converted this one very well
might change your mind
The story behind Port wine is a fascinating one as it was born out of necessity but now exists purely
because it tastes hellip well fantastic In the late 17th century strained ties between Britain and France led to
increased trade tariffs that made wines from France then Britainrsquos main supplier increasingly expensive
for British wine drinkers With no relief in sight and the option of living without wine simply not one worth
considering British wine merchants began looking elsewhere for their nectar of the gods Inevitably their
quest led them to Portugal but the increase in distance also meant an increase in the risk that the wine
would spoil before it ever made it to Britainrsquos shores In order to help these wines make the voyage the
merchants began adding pure grape spirits aka brandy which acted as a preservative by raising the
winesrsquo alcohol level (hence the term ldquofortified winesrdquo)
Though in the beginning they only added small amounts a particularly great vintage in the early 1800s
produced extremely ripe grapes with high levels of sugar thus the resulting fortified wines were also
sweeter than normal that year Once these wines made it to Britain merchants couldnrsquot keep them on the
shelves and violagrave a star was born Shippers realized that by adding the brandy to the wine while it was only
midway through the fermentation process they could kill the yeasts stop fermentation in its tracks and
thereby re-create this sweeter-style wine year after year Using this technique winemakers today continue
to create deliciously complex wines with all of the sophistication of a fine table wine coupled with the
irresistibly sweet opulence of a dessert wine
Port has the wonderful ability to repeatedly burst on the palate with delicious fruit and spice flavors
and the halted fermentation means the natural residual sugar in the wine is left to accentuate those flavors and make them even more
pronounced (and hard to forget) Port can be made with cheap grapes and still be quite drinkable but when its crafted withan eye on
quality and small-lot hands-on winemaking you end up with a jewel like this A blend of vintage ports from both 2005-2013 UMBRA has
the softer more delicate nuances of an older Port while also showing off a youthful bright spark that modern Port drinkers love
SENSORYUMBRA has all the hallmarks of a great Port which are no different than the hallmarks of a great table winemdashimpeccable balance
sophisticated mouthfeel ripe tannins and flavors that not only make you keep coming back for more but also leave you thinking about
the wine long after the last sip is gone This beauty also has everything it needs to stand the test of time The 95 residual sugar and
195 alcohol level and well-balanced acid will give the winersquos other elements the perfect stage to slowly evolve for those who are
patient Itrsquos wonderful right now too though so picking up extra bottles now will afford the opportunity to watch it transform over the
years An old (but continuing) British tradition is for parents to buy a huge lot of vintage Port the year their child is born and then cellar
it for them until they are old enough to drink (and yes many Ports really can age that long in fact many decades longer)
As far as food goes Port is all about indulgence and it can function as an aperitif or dessert wine it doesnrsquot matter In northern Portugal
they pretty much drink it whenever they feel like it so by all means imbibe when the mood strikes If yoursquore leaning towards dessert try
it with any chocolate dish especially dark chocolate like the unimpeded beauty of a flourless chocolate cake When yoursquore leaning in the
aperitif direction or if your palate craves cheese for dessert rather than chocolate pungent salty cheeses play beautifully against the
fruity sweetness of a Port like UMBRA For blue cheese fans out there this wine may become your new best friend Few if any wines can
stand up to blue cheeses but Port is the exception it doesnrsquot just stand up to it it shines in its company They are remarkably delicious
together and indeed the blue cheeseport combination is one of the classic pairings in the food and wine world
GRAPES36 2005+2006 Tempranillo Laetitia Vineyard Arroyo Grande SLO 18 2007 Syrah Sunstone Estate Vineyard SYV
9 2009 Touriga Nacional Pomar Junction Vineyard Templeton 9 2009 Sousa Pomar Junction Vineyard Templeton 14 2013
Tempranillo Bella Cavalli Vineyard SYV 14 2013 Grenache Bella Cavalli Vineyard SYV
WINE CHEMISTRY Alc 199 bull pH 387 bull TA 047 gL bull RS 95 gL bull 160 cases produced
PRICE $50 MEMBER PRICE $35
UMBRA Port
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
NOTEWORTHYSunstonersquos third foray into the realm of port wines brings us UMBRA a Solera-style blend of Tempranillo
Syrah Grenache Touriga Nacional and Sousa from five vintages thatrsquos sure to please those who love this
world renowned style of fortified wine And for any of those who havenrsquot yet converted this one very well
might change your mind
The story behind Port wine is a fascinating one as it was born out of necessity but now exists purely
because it tastes hellip well fantastic In the late 17th century strained ties between Britain and France led to
increased trade tariffs that made wines from France then Britainrsquos main supplier increasingly expensive
for British wine drinkers With no relief in sight and the option of living without wine simply not one worth
considering British wine merchants began looking elsewhere for their nectar of the gods Inevitably their
quest led them to Portugal but the increase in distance also meant an increase in the risk that the wine
would spoil before it ever made it to Britainrsquos shores In order to help these wines make the voyage the
merchants began adding pure grape spirits aka brandy which acted as a preservative by raising the
winesrsquo alcohol level (hence the term ldquofortified winesrdquo)
Though in the beginning they only added small amounts a particularly great vintage in the early 1800s
produced extremely ripe grapes with high levels of sugar thus the resulting fortified wines were also
sweeter than normal that year Once these wines made it to Britain merchants couldnrsquot keep them on the
shelves and violagrave a star was born Shippers realized that by adding the brandy to the wine while it was only
midway through the fermentation process they could kill the yeasts stop fermentation in its tracks and
thereby re-create this sweeter-style wine year after year Using this technique winemakers today continue
to create deliciously complex wines with all of the sophistication of a fine table wine coupled with the
irresistibly sweet opulence of a dessert wine
Port has the wonderful ability to repeatedly burst on the palate with delicious fruit and spice flavors
and the halted fermentation means the natural residual sugar in the wine is left to accentuate those flavors and make them even more
pronounced (and hard to forget) Port can be made with cheap grapes and still be quite drinkable but when its crafted withan eye on
quality and small-lot hands-on winemaking you end up with a jewel like this A blend of vintage ports from both 2005-2013 UMBRA has
the softer more delicate nuances of an older Port while also showing off a youthful bright spark that modern Port drinkers love
SENSORYUMBRA has all the hallmarks of a great Port which are no different than the hallmarks of a great table winemdashimpeccable balance
sophisticated mouthfeel ripe tannins and flavors that not only make you keep coming back for more but also leave you thinking about
the wine long after the last sip is gone This beauty also has everything it needs to stand the test of time The 95 residual sugar and
195 alcohol level and well-balanced acid will give the winersquos other elements the perfect stage to slowly evolve for those who are
patient Itrsquos wonderful right now too though so picking up extra bottles now will afford the opportunity to watch it transform over the
years An old (but continuing) British tradition is for parents to buy a huge lot of vintage Port the year their child is born and then cellar
it for them until they are old enough to drink (and yes many Ports really can age that long in fact many decades longer)
As far as food goes Port is all about indulgence and it can function as an aperitif or dessert wine it doesnrsquot matter In northern Portugal
they pretty much drink it whenever they feel like it so by all means imbibe when the mood strikes If yoursquore leaning towards dessert try
it with any chocolate dish especially dark chocolate like the unimpeded beauty of a flourless chocolate cake When yoursquore leaning in the
aperitif direction or if your palate craves cheese for dessert rather than chocolate pungent salty cheeses play beautifully against the
fruity sweetness of a Port like UMBRA For blue cheese fans out there this wine may become your new best friend Few if any wines can
stand up to blue cheeses but Port is the exception it doesnrsquot just stand up to it it shines in its company They are remarkably delicious
together and indeed the blue cheeseport combination is one of the classic pairings in the food and wine world
GRAPES36 2005+2006 Tempranillo Laetitia Vineyard Arroyo Grande SLO 18 2007 Syrah Sunstone Estate Vineyard SYV
9 2009 Touriga Nacional Pomar Junction Vineyard Templeton 9 2009 Sousa Pomar Junction Vineyard Templeton 14 2013
Tempranillo Bella Cavalli Vineyard SYV 14 2013 Grenache Bella Cavalli Vineyard SYV
WINE CHEMISTRY Alc 199 bull pH 387 bull TA 047 gL bull RS 95 gL bull 160 cases produced
PRICE $50 MEMBER PRICE $35
UMBRA Port
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
Food Pairings
2013 VIOGNIER paired withPear Salad Blue Cheese amp Pomegranate SeedsViognier is fantastic with a variety of foods as it has the creamy round texture of a well-made Chardonnay without all the oak plus the balanced acidity wersquove come to expect from a great Sauvignon Blanc On top of that it has the aromatics and flavor profile of both a Riesling and a Chardonnay The sweetness of the pears in this recipe combined with the creaminess of the blue cheese and tartness of the pomegranate make this the perfect way to start your special meal with the ones you love
Click here for the recipe from Williams Sonoma
2012 MILESTONE paired withFlounder Poached in Fennel-Tomato SauceThe Feast of Seven Fishes is a Christmas Eve tradition in Medi-terranean households Pair our newly released 2012 Milestone Estate a MerlotCab Franc blend with this quick and easy but complexly flavored dish for an epic culinary experience
Click here for the recipe from Epicurious
2013 GRENACHE BLANC paired withThai Butternut Squash SoupOur 2013 Grenache Blanc helps bring to life the unexpected marriage of Thailandrsquos exotic spices and Americarsquos Fall favorites in this new twist on a traditional dish
Click here for the recipe from Carlsbad Cravings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
Food Pairings
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
2011 LUMIERE NOIR paired withHerb amp Honey Mustard Crusted Leg of LambThis star-studded Red Blend will be sure to share the spotlight with the centerpiece of the season Leg of Lamb whose herb crust brings out the earthiness in the organically grown estate wine
Click here for the recipe from Food amp Wine
UMBRA PORT paired withChocolate Sea Salted Caramel CakeFinish your perfect evening in front of the fireplace with this beautiful Syrah Port complimented by dark chocolate and salted caramel Top with a vanilla ice cream drizzled with a touch of port and yoursquove got the perfect slice of heaven
Click here for the recipe from Bon Appetit
2012 GRAND RESERVE paired withWild Mushroom Leek and Hazelnut StuffingThe smoky notes of our Cab Franc pair beautifully with the hazelnuts and earthy mushrooms in this Holiday staple
Click here for the recipe from Martha Stewart
2012 MERLOT RESERVE paired withPrime RibThe orange zest in this sure-to-please recipe intensifies the berry notes of our Estate-grown Merlot
Click here for the recipe from Martha Stewart
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events
CALL 800-313-9463 EMAIL INFOSUNSTONEWINERYCOM WEB SUNSTONEWINERYCOM
HOLIDAYS AT THE VILLAAs we package up leftover turkey from our Thanks-
giving feast many of us are already adjusting recipes
and planning the next major get together travel
itinerary or shopping extravaganza The holiday
season is rich with great food and wine family and
friends Weekends are spent shopping an preparing
and evenings are gobbled up with gift wrapping
baking and holiday parties While most of us enjoy
the hustle and bustle this time of year it has the ability
to leave us exhausted and overwhelmed This year
carve some time for yourself Rejuvenate the holiday
spirit and reward yourself for your many efforts with
a stay at the Sunstone Villa
SIP WINE BY THE FIREAn evening in either the Brittany Suite or Provence Master Suite will begin by the warmth of the fire with
complimentary bottle of Sunstone Wine Whether you order dinner in soak in the floating tub or tap into your
youthful spirit while roasting srsquomores you will wake up relaxed and ready for anything
No time to fully disconnectmdashno problem Spend the day meandering the streets and beautiful shops in the
town of Solvang located just minutes from the Villa at Sunstone Once yoursquove crossed the last few items off
your list check-in to your favorite Villa Suite and snuggle up with a glass of wine a good book and your very
patient spouse Please contact Annamarie Kostura Event Sales Manager to discuss how Sunstone Winery
and Villa may be the perfect location for you holiday celebration Please inquire about Club Sunstone Member
benefits and special mid-week rates From our family to yours
Villa Stays amp Private Events